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2023 | OriginalPaper | Buchkapitel

1. Water Activity

verfasst von : Ludger O. Figura, Arthur A. Teixeira

Erschienen in: Food Physics

Verlag: Springer International Publishing

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Abstract

The shelf life of food is strongly dependent on water activity. Water activity is linked to moisture content by use of a sorption isotherm, which graphically describes the relationship between moisture content of a food and its water activity. Isotherms are unique to any one food material and are therefore a fundamental physical property of food materials. In this chapter, the creation of such isotherms and the mathematical modeling of them is demonstrated using examples. With the help of the sorption isotherm, the hygroscopicity of materials can be quantitatively specified. Finally, application examples are listed, which can be used for further studies and as suggestions for your own investigations.

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Titel: Water Activity
verfasst von: Ludger O. Figura
Arthur A. Teixeira
Verlag: Springer International Publishing
Buch: Food Physics
Print ISBN: 978-3-031-27397-1

Electronic ISBN: 978-3-031-27398-8

Copyright-Jahr: 2023
DOI: https://doi.org/10.1007/978-3-031-27398-8_1

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